Slow Cooker Vintage Ham and Potato Dinner is stick to your ribs good! Smoky ham, potatoes and green beans in a cheesy sauce, what could be better?
Hi all! Welcome to another edition of Slow Cooker Vintage Recipe of the month. I found this recipe in my Amish-Country Cookbook. The version in the cookbook for this recipe wasn’t a crockpot recipe, but I easily converted it to the slow cooker. I love looking through my old cookbooks and finding recipes that can be altered a bit to be made in the slow cooker. This one does great. There is plenty of cheesy sauce to keep everything moist. The six hours of cooking time melds all the flavors together, you can taste the smoky ham in the sauce. Also, the potatoes get fork-tender, and the ham even gets tender too.
Have a great week. I hope you give this recipe a try, it’s a keeper!
Slow Cooker Vintage Ham and Potato Dinner
Equipment Needed:
Ingredients:
- 10.5 oz cream of chicken soup
- 1/3 cup milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. onion powder
- 5 cups russet potatoes sliced
- 3 cups green beans trimmed and cut
- 2 cups ham diced
- 1/2 cup white onion diced
- 2 cups shredded sharp cheese divided
Instructions:
- In a small bowl whisk together the can of soup, milk, salt, pepper, and onion powder. Set aside.
- Add the potatoes, green beans, ham, onions and 1 cup of the cheese to the slow cooker.
- Pour in the soup, stir well and evenly smooth the mixture in the crock.
- Cover and cook on LOW for 6 hours.
- When the cooking time is done, sprinkle in the remaining cheese.
- Replace the lid back and let the cheese melt; about 5 minutes.
- Serve and enjoy!
How to Video:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I used taco bell cheese and it turned out fantastic definitely going to add this to my regular rotation of recipes.
How would I do this is the oven?
Hi! I don’t test my recipes in the oven so I can’t say with certainty.
This was great. All in one pot.
We made this for Easter dinner. Up to the time we added the cheese it tasted great. But – after we added the cheese it turned salty. All we could taste was the salt from the cheese. We were so disappointed after waiting all that time and we were not able to enjoy it. Too bad.
Don’t add any salt. There is more than enough in the canned soup.
This was excellent added some garlic bread.